10-Minute Loaded Avocado Toast
Super easy, flavorful, and budget friendly yet boujee recipe!
Equipment
- Toaster
Ingredients
- avocado oil spray
- 1/3 cup egg whites
- black pepper
- 15 cherry tomatoes heirloom recommended
- 1 Tbs red wine vinegar
- 1 slice artisan bread Olive Bread recommended; sliced thick
- 1 avocado
- 1 Tbs lemon juice
- sea salt
- 1 Tbs feta crumbled
Instructions
- Heat a small pan on medium-high heat for 1 minute. During this time, cut a small slit in each cherry tomato, set aside
- Gently spray the pan with the avocado oil spray and decrease the heat to medium, add the egg whites, cook for 30 seconds
- Sprinkle some black pepper on the egg whites
- Fold half of the eggs over on each other and flip, cook for another 30 seconds
- If some of the eggs are still runny, flip and cook for another 30 seconds. Set aside
- Increase the heat of the pan to medium-high and add the tomatoes and 1/4 cup of water
- Saute the tomatoes for 2 minutes, stirring halfway
- While the tomatoes are cooking slice and toast the bread as desired
- After 2 minutes, add 1 Tbs red wine vinegar. Using the back of the spatula, smash each tomato. Cook another 2 minutes
- While the tomatoes are finishing up, cut and mash the avocado in a small bowl
- Add salt and pepper to taste, along with 1 Tbs of lemon juice
- Assemble the toast as follows: Toast, mashed avocado, egg whites, tomatoes, and top with feta
- Tip: To make it easier, cut the bread and egg white in half prior to assembling
Notes
Calories will vary based on the type of bread used. Opt for a whole wheat loaf if possible. I use a whole wheat Kalamata Olive loaf. The slice should be approx.1 inch thick and used from the middle of the loaf to be as long as possible. If using slices closer to the end, two smaller slices may be needed to fit all of the ingredients.
Nutrition
Calories: 600kcal
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